- 220 – 250 g bacon
- 350 – 400 g fresh tomatoes (or chopped or whole from the can)
- 1 red or white onion
- 1 garlic clove
- 1 teaspoon crushed red pepper
- pinch of chili pepper or more if you like
- 1 – 2 tablespoon lemon juice
If you have pancetta or similar type of bacon with enough meat chop it and add one tablespoon of pork fat. If you have some bacon with more fat than meat, just chop it and don’t put pork fat. Fry the bacon well to be crispy, put on a plate and leave aside. On the fat remaining from bacon fry finely chopped onion, then add finely chopped garlic and at the end chopped tomatoes. Then crumble fried bacon and add spices. When start boiling in the saucepan or in the frying pan, cover, reduce temperature and cook for 45 minutes to one hour mandatory with stirring, so as not to burn. The mixture must be reduced and becomes sticky. If you like really fine textures, chop it using stick mixer or in a blender.